Chicken breasts are a perennial favourite and the flavour of thyme and honey is comforting yet special enough for a romantic meal. Cooking chicken with the skin and bones takes a little longer but gives a more juicy and tasty result. For the best flavour and texture use air-chilled chicken. Serve with tender-crisp sugar snap peas or green beans and roasted baby red potatoes.
- Prep: 10 min
- Cooking: 55 min
- 4 chicken breasts (bone-in, skin-on)
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 tsp (1 mL) dried thyme
- 1 tbsp (15 mL) butter
- 1 small onion finely chopped
- 1/4 cup (60 mL) dry white wine or 1 tbsp (15 mL) wine vinegar
- 1 cup (250 mL) 35 % cream
- 1 tbsp (15 mL) liquid honey
Preheat oven to 375 °F (190 °C).
Sprinkle chicken breasts with half each of the salt, pepper and thyme. In a skillet, melt butter over medium-high heat. In batches as necessary, brown chicken breasts, skin side down, for 2 to 3 minutes. Turn and brown for 2 to 3 minutes. Transfer to baking dish skin side up and set skillet aside, reserving any butter and brown bits. Roast chicken in oven for about 35 minutes or until well browned.
Meanwhile, return skillet to medium heat and heat for 30 seconds. Add onion and remaining salt, pepper and thyme and cook, stirring constantly, for about 3 minutes or until onion is softened. Add wine and bring to a boil, scraping up any brown bits stuck to pan. Stir in cream and honey and boil gently, stirring often, for about 5 minutes or until sauce is thickened.
Pour sauce over chicken in dish and roast for about 10 minutes longer or until chicken is no longer pink inside and sauce is bubbling.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||5 % / 53 mg|
|Vitamin A:||28 %|
|Vitamin B12:||22 %|
|Vitamin B6:||38 %|